1. Preheat the oven to 160ºC. Place the tomatoes in a roasting dish lined with non-stick baking paper. Scatter the onion, over the top of the tomatoes and drizzle with the oil and white wine, season with salt and pepper. Roast for 1½ hours or until tomatoes are very soft. Remove from the oven and drizzle with the lemon juice.

2. Cook the tagliatelle until just tender and drain. While the tagliatelle is cooking, preheat the grill or pan and either grill or pan-fry the sausages over a moderate heat until browned and cooked.

3. To serve toss the tomato mixture, the tagliatelle and the sausage pieces together and place into warm pasta bowl. Top with a spoonful of basil pesto.

Tips
Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Beef sausages with honey and mustard dipping sauce

Method 1. Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages until browned and cooked.

2. Warm the honey in the microwave on Low setting for 30 seconds, or use a small saucepan and stir in the mustard. Spoon into small bowls and serve with the sausages. Serve raw vegetable sticks like celery or carrot too.

Tips
Kids love little sausages. Make longer beef sausages more manageable by twisting and turning the sausage in the middle to make two smaller ones. Snip in the middle with scissors, then grill, barbecue or pan-fry.

Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

Kids love little sausages. Make longer beef sausages more manageable by twisting and turning the sausage in the middle to make two smaller ones. Snip in the middle with scissors, then grill, barbecue or pan-fry.

Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

1. Barbecue, grill or pan-fry sausages. Put a large pot of water on to boil. Heat oil in a frypan, add onion, and cook until it is soft and golden.

2. Place pasta in boiling water to cook. Add the tomatoes and sugar to frypan. Cook until tomatoes are just softened. Remove frypan from heat. Slice cooked sausages. Take about half a cup of cooking water from the pasta pot, set it aside.

Tips
It’s true sausages contain a little fat – this gives them some of their flavour and keeps them moist. The best tip for cooking sausages is not to pierce them before or during the cooking. If you prick good quality sausages you let all the moisture and the flavour out. Our other best tip – cook them slowly over a moderate heat. If you cook them too fast over too high a heat the skins may burst.

1. Preheat the barbecue, grill or pan and either barbecue, grill or pan-fry the sausages over a moderate heat until browned and cooked.

2. While the sausages are cooking heat the oil in a frypan and add the garlic and mushrooms. Cook over a moderately-high heat until mushrooms are golden.

3. To serve slice the sausages half lengthways. Place the bottom slices of toasted Turkish bread onto 2 plates. Top with some rocket leaves, three halves of sausage, and the mushrooms. Finish with a spoonful of onion jam and the top slice of toasted bread.

To make onion jam: Heat a small frypan and add the oil. Stir in the onion and cook over a low heat for 15 minutes, stirring occasionally. Stir in the sweet chilli sauce, white wine vinegar and the water. Cook over a low heat for another 15 minutes, stirring often.

Tips
Don’t pierce sausages before or during cooking. If you prick good quality sausages you let all the moisture and the flavour out.

Cook sausages slowly over a moderate heat. If you cook them too fast over a higher heat the skins may burst. Cooking them slowly and turning them regularly helps them brown well all over.

Simmering sausages in water before barbecuing them will keep them moist and helps them cook right through on the high heat of the barbecue, (this is a good tip for fatter style sausages).

1. Preheat oven to 180°C. Preheat a non-stick fry-pan to moderately hot. Keep the heat at moderate. Add the beef sausages and brown them on all sides, you don’t need to cook them through. Place the browned beef sausages in a casserole dish.

2. Add a little oil to the fry-pan, add the onion and cook until softened and lightly golden. Add the

capsicum and cherry tomatoes to the pan, cook for 1 minute. Add the taco sauce, can of tomatoes

and stock. Stir mixture until it comes to the boil. Pour over the beef sausages and stir to mix.

3. Cover the casserole dish, place in oven, and cook for 30 minutes or until mixture is hot and bubbling. Serve with mashed potato and vegetables, or rice, a few corn chips and a little sour cream.

Tips

When cooking sausages it is best not to pierce them before or during. If you prick them you let all the moisture and the flavour out.

Barbecued beef sausages with sauces and salads

1. Preheat the barbecue char-grill or char-grill pan to moderate before adding the sausages. Cut the links between the sausages (do not pierce them).

2. Once the pan is heated, add the sausages. Use tongs to turn the sausages regularly to ensure that they cook evenly and don’t burn. Sausages must always be cooked right through to the centre. Serve with of the delicious sauces and sides below.

Barbecued sausage sides:

Serve sausages with bread or rolls, and tomato sauce or barbecue sauce if you like.

Tips
Try this idea for oven baked honey and mustard glazed sausages. Preheat oven to moderate 180°C. Place 500g sausages in a large bowl. Combine ¼ cup each of honey and mild seeded mustard, mix well to coat sausages with glaze. Place sausages on a baking paper lined oven tray (tip in any glaze), cook for 15 minutes until sausages are golden and cooked through.

Its true sausages contain a little fat – this gives them some of their flavour and keeps them moist. The best tip for cooking sausages is not to pierce them before or during the cooking. If you prick good quality sausages you let all the moisture and the flavour out. Our other best tip – cook them slowly over a moderate heat. If you cook them too fast over too high a heat the skins may burst.